Tresures of South Indian Cuisine: Spice Powders

Chutneys and Condiments

Holidays and Festivals

Relaxed Weekend Cooking

Indian Cuisine by Region

Wine Pairing

Sambar Powder

2	tablespoons vegetable oil
1/2	cup coriander seeds
10	dried red chillies
1	cup split yellow lentils
1/4	cup split chickpeas
1/4	cup cumin seeds
1/3	cup whole peppercorns
2	tablespoons fenugreek seeds
4	tablespoons ground turmeric
1	teaspoon asafoetida

Heat oil in a medium heavy bottom pan on medium heat and lightly fry the red chillies. When they start to brown, remove, set aside and cool.
Mix all the ingredients in a large mixing bowl, including the chiles.

In a coffee grinder, process the spice to fine powder in batches.

Store in an air tight container and use to make easy and quick sambar.
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Madras Hot Chutney Powder

1	tablespoons vegetable oil
1	tablespoon fenugreek seeds
20	large red chillies
1	tablespoon mustard seeds
1	teaspoon asafoetida
1/4	cup whole peppercorns
2	teaspoons salt

Fry all ingredients in oil on low heat .

When luke warm grind with salt to a fine powder.

Madras Curry Powder

1/3	cup coriander seeds
1/4	cup cumin seeds
2	tablespoons fennel seeds
3	tablespoons mustard seeds
4	dried red chiles
2	tablespoons black peppercorns
2	tablepoons fenugreek seeds
2	tablespoons ground turmeric
20	dried curry leaves

Heat a heavy bottom pan on medium low heat.

Gently roast coriander seeds, cumin seeds, fennel seeds, mustard seeds, red chiles, peppercorns, and fenugreek seeds, stirring continiously until very fragrant, about 4 to 5 minutes.

Let it rest to cool. Add the turmeric and curry leaves and grind the mixture in a coffee or spice grinder to a fine powder.

Bottle and store in a cool, dry place.